Caldo Con Queso Soup - cooking recipe

Ingredients

2 1/2 c. water
1 fresh tomato, peeled and chopped
1 small can diced green chiles
1 chopped onion
1/2 tsp. garlic salt
1 tsp. salt
1 (13 oz.) can evaporated milk
1 can cream of potato soup
1 can cream of mushroom soup
8 oz. Monterey Jack cheese, cut in small cubes

Preparation

Combine water, tomato, onion, chiles, garlic and salt in a soup pan.
Bring to a boil and cook until vegetables are done. Blend in milk and soups.
Heat well.
Divide cheese into bowls and add hot soup and serve at once.